Egyptian Kosheri

Ingredients

2 cups uncooked brown rice

1 lb lentils

2 tbs canola oil, divided

1 tbs crushed garlic

2 (16oz) cans of tomato sauce

1/2 cup water

1/4 cup vinegar

1 medium onion

3/4 lb of spaghetti pasta

This is a staple dish that is serves all over Egypt, especially in Cairo. There is a Kosheri stand on almost every corner. It is spooned into severing dishes with lightning fast speed because of the huge demand.

Cook rice according to package directions.

Rinse lentils and put them in a pot, covering them with water and bring to a boil.

Simmer on low heat until almost all water is absorbed and lentils are cooked. Add extra water if necessary.

Break dry spaghetti into 2 inch pieces and cook in boiling water until done. Drain and set aside.

To make the sauce saute the garlic in 1 tbs of oil then add both cans of tomato sauce and simmer for 10-15 minutes.

Add water and vinegar and bring to a boil. Remove from heat and add salt to taste.

Finely, slice onion in thin small pieces and saute in the remaining tbs of oil until brown and crispy.

The dish should be assembled in a bowl as a layer of lentils(on bottom) followed by a layer of rice, followed by a layer of the spaghetti and and another layer of rice.